Best Peachy Keen Panini Recipes

FAMILY-SIZE ITALIAN PANINI

Steps:

• Preheat the oven to 425 degrees F. Pulse the banana peppers, olives, 1/4 teaspoon oregano and 1 tablespoon olive oil in a food processor until finely chopped.
• Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tablespoons olive oil. Fill with a layer of tomato, then salami, ham, coppa and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weight it down. Bake until the bread is crisp and the cheese is melted, about 20 minutes.
• Meanwhile, whisk the banana pepper brine, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon oregano and a pinch each of salt and pepper in a large bowl. Toss with the romaine. To serve, unwrap the sandwich and cut into pieces. Serve with the salad.

PEACHY KEEN BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick cooking spray.
• 2. In a large bowl mix cake mix, butter, and 1 egg with a fork until you get a crumbly mixture.
• 3. Set aside 1 1/2 cup of crumbs for topping.
• 4. Press the remaining crumbs on bottom of prepared pan; Bake 8 minutes.
• 5. Dice drained peaches and spread over top of crust.
• 6. In the bowl of an electric mixer on medium-high speed, beat the cream cheese, sugar, remaining egg, and vanilla extract.
• 7. Spread over top of peaches.
• 8. Sprinkle with reserved crumbs. Bake 30 minutes.
• 9. Chill at least 30 minutes before serving. Serves 12. Store leftovers in the refrigerator.

ROSIE PANINI

Steps:

• Warm the chicken in a skillet or microwave for 30 seconds. Split the ciabatta rolls. On the bottom half of each roll, place 2 slices of mozzarella. Spread a tablespoon of Roasted Red Pepper over each, then top with the arugula and chicken. Spread with another tablespoon of pesto and top with 2 more slices of mozzarella. Place the tops of the rolls on the sandwiches.
• Cook the sandwiches in a panini press until hot and crispy. Serve with Broccoli Crunch Salad.
• Combine the basil and garlic in a food processor and process until finely chopped. With the processor running, add the olive oil and process until smooth. Add the Parmesan, goat cheese and roasted red peppers and process again until smooth. The pesto can be refrigerated for about 1 week.
• Combine the broccoli, Cheddar, cranberries, raisins and red onions in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar and some salt and pepper; taste and adjust the seasoning (it should taste sweet, salty and tangy). Add the dressing to the salad and stir to combine well. Adjust the seasoning as needed. The salad keeps well in the refrigerator for about 2 days.

PEACHY-KEEN SMOOTHIES

Steps:

• Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.